Pippali

450.00

Botanical Name Piper longum
Family Piperaceae
Origin India
Description Pippali is a slender aromatic climber with long spikes of tiny flowers and fruits. The fruit is a small berry that is about the size of a pea and is red when ripe.
Parts Used The dried fruit of Pippali is used in Ayurvedic medicine.
Dose The recommended dose of Pippali varies depending on the specific use and the individual’s health. It is generally taken in the form of a powder or decoction.

Ayurveda Features

Formulations(Yog) Pippali is used in various Ayurvedic formulations, including Trikatu and Chyawanprash.
Anti-Dote (Nivaran Dravya) There is no specific antidote for Pippali toxicity. If someone experiences adverse effects from taking Pippali, they should seek medical attention immediately.
Ayurvedic Properties Guna (Quality): Light, dry, sharp, hot
Rasa (Taste): Pungent, bitter
Vipak (Metabolism): Pungent
Virya (Potency): Hot
Prabhav (Impact): It enhances the bioavailability of other herbs.
Other Names Sanskrit: Pippali, Magadhi, Shadgranthika, Kana
Hindi: Pippal
Assamese: Pipli
Bengali: Pippali
Kannada: Hippali
Malayalam: Thippali
Manipuri: Yangang
Marathi: Pimpli
Oriya: Pipli
Telugu: Pippallu

 

Properties

Distribution Pippali is native to India, but is also found in other parts of Asia.
Pharmacognosy Pippali is known for its pharmacological properties, including anti-inflammatory, analgesic, antioxidant, and antimicrobial activities. It is also used as a digestive aid and to improve respiratory health.
Cultivation Pippali is cultivated in various parts of India, including Assam, Bengal, and Kerala.
Physical Constituents Pippali is high in vitamins and minerals, including vitamin C, iron, and calcium.
Chemical Constituents Pippali contains alkaloids, essential oils, and other compounds that are responsible for its therapeutic properties.

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